Bread Note 31.8.2017

Bread Text.   Today’s is the plain white. I am writing the note as Michael is in Munich visiting his brother but I will not know all the technical details…so will write as much as I know. The starter was done by Lesley with a bit of help from Michael as a spelt bag of flour had torn and needed rebagging. The mix was done by Janis, and later Claire. Some confusion over rye versus strong white flour means we have 10 extra delicious rye loaves for the lucky few that arrived first to get bread. The plain white is delicious too as I sampled at lunchtime. Bakers were Debbie, Linda and Claire. Extra flour was collected from Walk Mill and there should be sufficient for the two weeks Michael and I are away in Rwanda and Congo visiting our sons and tracking gorillas (maybe). There are mixers and bakers still needed for week of Oct 10th and also we’re planning a deep clean on Oct 13 and 16th if any bread circle members want to help? Please let the bread doctor know. And do remember to let bread doctor know by email of any cancellations. Telling Ellie or shop keeper may not work. Enjoy your loaf! Greetings from the bakery team. Julia

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Chutney Recipe

This recipe is from Nigella Lawson, she calls it Christmas Chutney, I think because it has cranberries in it. We think it goes very well with cheese, particularly manchego.

700g Granny Smith apples, peeled and cored

250g dried cranberries

1 onion finely chopped

350ml apple cider vinegar

200g sugar

1tsp ground ginger

1tsp turmeric

1tsp ground cumin

1tsp ground coriander

2tsp salt

METHOD

1. Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 0.5cm width

2. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.

3. Spoon the mixture into sterilised jars and screw the lids on tightly. Allow to cool then store in a cool, dark place. Leave for at least 2 weeks before eating.

 

Olwen’s chocolate cake

I had sampled this cake at Olwen’s a few years ago and have used the recipe many times since. Many people asked for the recipes so I’m putting it up here.

i) 185g SR flour

ii) 2 tbs liquer

iii) 30g cocoa

iv) 250g unsalted butter

v) 95g caster sugar

vi) 95g muscvado sugar

vii) 250g dark chocolate

viii) 185ml black coffee

ix) 2 beaten eggs

x) 250g raspberries

gas mark 4 180 degrees

Method

a) Sift flour and cocoa

b) Stir butter, sugar,choc, coffee, over low heat

c) Stir b) into a) Beat well

d) Beat in eggs. Dont add more flour

e) Pour half into tin, then add raspberries, then add rest of mix

f) Bake 40-45 mins. Dont test

Put on rack and leave in tin for 15 mins

 

 

Goodbyes

A sad bakers lunch today to say goodbye to two people:

Dave (Cornforth) who was one of the founders of the bread circle, together with Elli and Michael,  but is not able to keep coming because both he and his wife have been ill. AND:

Wibke who is leaving both the bread circle and the UK to go back to Germany, in large part because of Brexit and leaving feeling the only way to state her opinion on the referendum that she had no entitlement to vote in. She is going with her daughter Rosie and husband Graham to Nürnberg (or nearby). Wibke has been a long standing member of the bread circle but also a key person in Xmas biscuit baking each year for the last 4(?) with members of the bread circle. What will we do without her to guide us and make sure we produce 12 different varieties of biscuits??? Bread circle visit to Germany maybe?

We had other visitors today – Anya, our daughter, called in from Bristol to borrow our car! & Christine and Jeremy, friends from New Zealand, also joined us for lunch and a bit of baking. So we had delicious food and cakes – recipes of both cakes to follow.

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Julia